Crispy Ricotta Stuffed Pasta Shells

Ingredients

• Large pasta shells (conchiglioni), boiled and strained dry
• Parmesan cheese, for topping
• Parsley, finely chopped, for topping
• Marinara (or sauce of choice), for dipping

Filling

• Smooth ricotta
• A handful of basil and parsley, finely chopped
• 1 egg
• Salt & pepper

Batter

• 100 g plain flour
• 20 g cornstarch
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 180 ml cold sparkling water

Directions

• Boil the large pasta shells until al dente, then drain and pat dry.
• Mix the filling: smooth ricotta, finely chopped basil and parsley, the egg, and salt and pepper.
• Spoon the filling into each shell.
• Whisk together the batter: plain flour, cornstarch, baking soda, salt, paprika, garlic powder and cold sparkling water until smooth.
• Dip each stuffed shell into the batter to coat.
• Deep fry until golden and crispy, then drain.
• Top with grated Parmesan and chopped parsley. Serve with warm marinara for dipping.

By @nunnamaryskitchen. Video-only reel, so the method here follows the steps shown on screen; the ingredient list is from her caption.